Kedgeree for Breakfast

Name: Kedgeree for Breakfast
Ingredients: A BREAKFAST cup full of rice; four eggs boiled hard; Put a large lump of butter; add a gill of thick cream

From The Dudley book of cookery and household recipes, 1909

Any cold boiled fish can be used, but turbot, cod, or salmon is best.

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 8. The excerpt below is the record exactly as published.

KEDGEREE FOR BREAKFAST A BREAKFAST cup full of rice boiled and strained, four eggs boiled hard. Chop all together with some cold boiled fish. Put a large lump of butter in the stewpan and make the mince very hot. Season it well with salt, pepper, and add a gill of thick cream

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